Yucatan Grilled Chicken

adapted from "Hot and Spicy" by Marlena Spieler

Yield: 4 servings
Community Recipe from


  • Marinade
  • 2 oranges juiced
  • 2 limes juiced
  • 2 lemons juiced
  • 3 clove(s) garlic minced
  • 1 serrano or jalapeno pepper thinly sliced
  • 1/2 teaspoon(s) oregano minced
  • 1 tablespoon(s) chile powder
  • 1 teaspoon(s) cumin
  • 1/4 teaspoon(s) cayenne
  • 1/2 teaspoon(s) salt
  • 1 teaspoon(s) grated orange rind (optional)
  • 1/2 teaspoon(s) grated lime rind (optional)
  • 1/2 teaspoon(s) grated lemon rind (optional)
  • Chicken
  • 2 pound(s) chicken pieces


  1. 1. Combine all marinade ingredients and pour into large ziplock bag.

  2. 2. Add chicken to bag, seal and coat pieces with marinade.

  3. Place bag in fridge.

  4. If using bone-in/skin-on pieces, marinate overnight.

  5. If using boned chicken breasts, marinate no longer than 1-2 hours.

  6. 3. Remove chicken from marinade and grill (preferably over wood fire) til juices run clear when pricked with a fork.

  7. 4. Serve with avocado & tomato slices, warm, soft tortillas and a selection of salsas.

June 2012

This recipe is a personal recipe added by carolfitz and has not been tested or endorsed by MyRecipes.

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